YaYa’s Favorite Sweet Potato Casserole
Ingredients
- 3 cups cooked and mashed sweet potatoes
- 1 cup sugar
- 1/2 cup melted butter to mix with potatoes
- 2 eggs slightly beaten
- 1 t. vanilla
- 1/3 cup milk
- 1/2 cup firmly packed brown sugar
- 1/4 cup flour
- 2-1/2 T melted butter topping
- 1/2 cup chopped nuts
Instructions
- Combine sweet potatoes, sugar, ½ cup melted butter, 2 eggs, 1 t vanilla and ⅓ Cup milk
- Pour into a 2-qt. casserole dish.
- Mix brown sugar, flour, 2 ½ T melted butter and chopped nuts
- Sprinkle over potato mixture.
- Cook at 350°F for 30-40 minutes.
Yaya’s Tips for Success
This casserole holds up beautifully whether you make it the day of or the night before. I often assemble it ahead and just save the topping to sprinkle on right before baking. That way it stays crisp and fresh. Be sure your sweet potatoes are nice and soft when you mash them. No lumps makes for the smoothest texture.
- Use freshly baked sweet potatoes for the richest flavor.
- Beat your eggs before adding to the mix to avoid streaks of cooked egg.
- Add a pinch of cinnamon or nutmeg if you want a warm spice note.
- Lightly toast the nuts for a deeper, nuttier topping.
Yaya’s Customization Ideas
There’s plenty of room to make this dish your own. If you’re looking to mix things up, here are a few suggestions:
- Swap the nuts: Pecans are my go-to, but walnuts or even a mix of seeds can work.
- Make it dairy-free: Use almond milk and dairy-free margarine or coconut oil.
- Add marshmallows on top during the last 10 minutes of baking if you like it a bit more traditional.
- Cut the sugar by half if you’re serving alongside a very sweet main dish like glazed ham.
If you’re looking for more holiday sides to complete your spread, take a peek at my Cheesy Potato Casserole or the crowd-pleasing Broccoli Rice Casserole. Both pair beautifully with this sweet dish.
Yaya’s Original Recipe Card
